Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Halloumi Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

A delicious vegetarian twist on classic chicken tikka masala using halloumi cheese. This recipe features halloumi marinated in tikka spices and yoghurt, oven-roasted to golden perfection, then simmered in a creamy, spiced tomato-based sauce. Ready in just 30 minutes, it’s a quick and flavorful dish perfect for a comforting meal served with rice or naan.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Halloumi and Pepper Marinade

  • 1 x 225 g (1/2 lb) block halloumi, cut into 1-inch pieces
  • 1 red or green pepper, diced
  • 3 tablespoons medium tikka curry powder, divided
  • 3 tablespoons yoghurt

For the Curry Sauce

  • 1 tablespoon groundnut oil
  • 1 medium onion, finely chopped
  • 1 tablespoon grated ginger
  • 3 garlic cloves, minced
  • 1 tablespoon tomato puree
  • 400 g (14 oz) passata
  • 100 ml (1/2 cup) double cream
  • Fresh coriander, to serve

Instructions

  1. Preheat oven: Heat the oven to 200°C (395°F) and line a baking tray with baking paper.
  2. Marinate halloumi and pepper: In a bowl, combine the diced halloumi and pepper with 1 tablespoon of tikka curry powder and the yoghurt. Mix thoroughly so all pieces are evenly coated with the marinade.
  3. Roast halloumi and pepper: Spread the marinated mixture evenly on the prepared tray and place it on the top rack of the oven. Roast for 15-20 minutes until the pepper is tender and halloumi is nicely golden.
  4. Cook aromatics: While roasting, heat the groundnut oil in a large pan over medium heat. Sauté the finely chopped onion for 2-3 minutes until slightly golden. Add the minced garlic and grated ginger and continue cooking for 1 minute until fragrant. Stir in 2 tablespoons of tikka curry powder and cook for another 30 seconds to release the spices’ aroma.
  5. Make the curry sauce: Add the tomato puree to the pan and cook for 1 minute, then pour in the passata. Bring the sauce to a boil, then reduce heat and let simmer gently for 15-20 minutes, stirring occasionally until the sauce thickens.
  6. Finish the curry: Stir the double cream into the sauce. Add the roasted halloumi and pepper mixture to the pan, mixing well. Cook together for 1-2 minutes to combine flavors, then remove from heat.
  7. Serve: Garnish the curry with fresh coriander if desired and serve hot with basmati rice, brown rice, or naan bread.

Notes

  • Ensure halloumi is cut into similarly sized pieces for even roasting.
  • You can substitute groundnut oil with olive oil if preferred.
  • Adjust the amount of tikka curry powder based on your spice preference.
  • For a vegan version, replace halloumi with firm tofu and use coconut cream instead of double cream.
  • Use fresh coriander to enhance the flavor and presentation.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/halloumi-tikka-masala-recipe/